Strawberry Rhubarb Chia Jam

Sweet tangy strawberry Rhubarb chia jam, great for pancakes, waffles, toast, oatmeal or even PB & J sandwich.

Prep Time: 2 Minutes

Cook Time: 7 Minutes

Total Time: 9 Minutes

Servings: 12

Ingredients:

» 1 ½ Cup Chopped Fresh Strawberries

» 2 Medium Stalk Rhubarb (about 1 ½ Cup chopped)

» 3 Tbsp Chia Seeds

» ¼ Cup Monk Fruit Sweetener (or 100% maple syrup)

» ½ tsp Cinnamon

Directions:

Chop up Rhubarb and strawberries.

In a medium pot add strawberries and rhubarb put on medium heat. Cook for about 5 to 6 minutes till it starts to bubble and juice comes out.

Turn to low heat, add in monk fruit and cinnamon combine and cook for about 1 minute.

Turn off heat and let jam cool before putting into jars.

Store in fridge

Cooking Tips:

Make sure not to have the heat on high or you could burn the strawberries and rhubarb.

If you do not have rhubarb, feel free to use raspberries in its place.

This recipe is good for making, peach, apricot and blueberry chia jam.

With the peaches and apricot, you want to pill and chop about 3 cups

Blueberries about 3 cups as is.

Macros per Serving:

Protein: g

Carbs: g

Fat: g

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